Joy Lindholm wrote:I second Jenise's idea, but would also add a tip I learned in culinary school literally the first class. Season the mixture before you add the oil so the salt completely dissolves in the acid. I'm not a food scientist, but apparently the fat in the oil prevents the salt from dissolving completely.
If you find it too pungent, try adding a touch of honey to the mustard/vinegar mixture and mix thoroughly before adding the oil. It will take the sharp acidity away and leave balance without adding too much sweetness.
Also, I love playing with different vinegars such as sherry or champagne to keep the acidity but to bring another complexity of flavor. One of my favorite salad dressing oils (other than really good EVOO) is walnut oil - you wouldn't believe how much it can add to a simple salad.
Good luck with your experimenting!
Jenise wrote:Understood and agree with you on the salt addition. However, the mustard's quite salty so I wouldn't suggest that someone new to making a dressing this way add more salt until they have a sense of what's right for their tastes.
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